Inhoudsopgave
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Cooking table - large grill
Type of food
Meat and sausages
4 beef loin chops, rare
4 beef loin chops, medium
4 beef loin chops, well done
4 pork neck chops
4 cutlets
4 veal steaks
6 lamb cutlets
8 grill sausages
3 pcs of meatloaf
1/2 chicken
Fish
Salmon slices
4 trout
Toasted bread
6 slices white bread
4 slices of mixed fl our bread
Toasted sandwich
Meat / poultry*
Duck*
Chicken*
Pork roast
Pork shoulder
Pork joint
Roastbeef / beef loin
Vegetables au gratin **
Caulifl ower, kale
Asparagus
Note: the guide level refers to the grid on which you place the meat; in the section meat/poultry, the
guide level refers to the tray, while with chicken, it refers to the grid.
When cooking meat in a tray, make sure there is enough liquid in the tray to prevent the meat from
burning; approximately halfway through the cooking progress, turn the chunk of meat around. When
grilling meat on the grid, insert the tray into the fi rst or second guide; this way, it will serve as a drip
tray (see tips on grilling meat).
60
Weight
Guide level
(g)
(from bot-
tom)
180g/pc
4
"
4
"
4
"
4
"
4
"
4
100g/pc
4
100g/pc
4
200g/pc
4
600g
2
600
3
200g/pc
2
/
4
/
4
/
4
2000
2
1500
2
1500
2
1500
2
1000
2
1500
2
750
2
750
2
Temperature
Temperature
(°C)
(°C)
240
-
240
-
240
-
240
-
240
-
240
-
240
-
240
-
240
-
-
180-190
240
-
-
170-180
240
-
240
-
240
-
210
150-170
210-220
160-170
-
150-160
-
150-160
-
150-160
-
170-180
-
210-230
-
210-230
Cooking time
(min)
14-16
16-20
18-21
19-23
20-24
19-22
15-19
11-14
9-15
25
(1.side)
20
(2. side)
19-22
45-50
1,5-3
2-3
3,5-7
80-100
60-85
90-120
120-160
120-140
40-80
15-25
15-25
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Hoofdstukken
Inhoudsopgave
